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Tomato, Basil and Mozzarella Salad
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Description
It was the first properly warm evening of the spring, so all I craved was a light, fresh, colorful salad for dinner. If you can get hold of them, use heirloom tomatoes for this dish as the colours brighten the dish up. Plus they taste so delicious!
I use a local, freshly made mozzarella which is incredibly creamy, but you can also use buffalo mozzarella which is also super smooth and has the most amazing taste.
Ingredients
- 12 whole Heirloom And Cherry Tomatoes, Sliced
- 3-½ ounces, weight Fresh Mozzarella, Torn
- 8 whole Kalamata Olives
- 6 leaves Basil, Torn
- 1 Tablespoon Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1 pinch Salt And Pepper
Preparation
1. On a plate, scatter the tomatoes, mozzarella and olives. Throw the basil leaves on top.
2. In a small bowl, whisk together the oil and vinegar, add some salt and pepper, and then drizzle over the salad.
3. Enjoy with some crusty bread!
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